Lavender Earl Grey Tea Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Steep Earl Grey tea bag in hot milk in a bowl.
• Mix sugar and butter together in a large bowl. Mix in egg. Remove tea bag from hot milk; add milky tea mixture to batter. Add flour, baking powder, baking soda, and lavender; mix dough until well combined.
• Drop dough by rounded spoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool 10 minutes.
• While cookies are cooking, stir lemon juice and water together in a small bowl. Add sugar, lavender, and lemon zest and stir until combined. Brush or spoon glaze onto cooled cookies.

Steps:

• In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
• Preheat oven to 375 degrees F.
• Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Steps:

• Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely., Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass., Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.

Steps:

• Whisk flour, tea, and salt in a small bowl; set aside.
• Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
• Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture.
• Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
• Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
• Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar together by hand.
• Add egg and beat until well combined.
• Stir in the flour and lavender flowers until well combined.
• On a parchment lined cookie sheet, drop dough by tablespoon, spacing at least 3 inches apart, allowing for the cookie to spread out.
• Bake for 12-15 minutes or until pale golden brown and the edges tinge brown.
• *They will be very soft until cooled on a wire rack. Store in an air-tight container; they are better the 2nd day, if they last that long.

Steps:

• Preheat the oven to 170C/335F and grease line a loaf tin with grease proof paper.
• Strongly brew 400ml of Earl Grey tea and the dried lavender. After 15 minutes add 300ml of this to a saucepan on medium heat.
• Add mixed fruits to the pan, bring to the boil then down to a simmer. Stir in the sugar until dissolved then take the pan off the heat.
• Measure out the dry ingredients into a mixing bowl and briefly mix to combine.
• Beat the eggs then add them to the fruit-tea mixture along with the orange zest and stir to combine.
• Add the dry ingredients to the fruit mixture a little at a time, stirring to incorporate until there are no floury streaks running through.
• Scoop the batter into the lined loaf tin and level off with a spatula before baking for 50-55minutes.